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Recipe Singapore Chili Stir-Fried Shrimp

Singapore Chili Stir-Fried Shrimp

  • Difficulty Level: 4
  • Serves Serves: 5
  • Preparation

    10 mins

  • Cooking

    10 mins

Asian Food Seafood Dinner Lunch Less Than 30 mins

What You Will Need

Ingredients

  • 1 lb. jumbo shrimp (21-25 count), peeled and deveined
  • 1 tsp. cornstarch
  • 2 Tbsp. peanut oil or vegetable oil

Marinade

  • 1 Tbsp. dry sherry
  • 2 tsp. Lee Kum Kee Soy Sauce

Seasoning

  • 2 tsp. Lee Kum Kee Soy Sauce
  • 3 Tbsp. Lee Kum Kee Sriracha Chili Sauce
  • 2 Tsp. Lee Kum Kee Oyster Sauce
  • about 1 Tbsp. scallions, white and light green parts, minced
  • 2 Tbsp. scallion greens, sliced thin, reserved 2 -3
  • about 2 tsp. minced or 2 medium jalapeno chiles, seeded
  • about 2 tsp. minced or 2 medium cloves garlic
  • about 2 tsp. minced or 1/2" fresh ginger, peeled
  • 1 /4 cup Tomato juice
  • 3 Tbsp. Lee Kum Kee Sriracha Chili Sauce
  • 2 tsp. Lee Kum Kee Oyster Sauce
  • 1 /2 tsp. granulated sugar

Made with
Lee Kum Kee products

Premium Oyster Sauce, 11.5oz, Squeeze Bottle

Oyster Sauces

Premium Oyster Sauce
Soy Sauce 59 fl oz, 1.75L

Soy Sauces

Soy Sauce

How to make it

  1. Toss shrimp with sherry and soy sauce in medium bowl; set aside to marinate 10 minutes. Combine minced scallion, jalapenos, garlic, and ginger in small bowl; set aside. Stir together tomato juice, chili sauce, oyster sauce, sugar, and cornstarch in small bowl or measuring cup; set aside.
  2. Heat 12-inch skillet over high heat until hot, 3 to 4 minutes. Add shrimp and cook, stirring every 10 seconds, until just opaque, about 1 minute. Push shrimp to sides of skillet, clearing a spot in the center of the pan. Add remaining 1 Tbsp. oil and scallion mixture to clearing and mash with spoon; cook until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix tomato juice mixture and stir into skillet; cook until sauce has thickened, 30 to 45 seconds. Transfer to serving plate, sprinkle with reserved scallion greens, and serve.
  3. N/A

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